Momofuku Milk Bar Cookie Mixes

Momofuku Milk Bar Cookie Mix Review |

It’s not often that we make cookies from a box mix. It’s even less often that we would publicly admit to it on this blog. These cookie mixes are different.

Momofuku Milk Bar Cookie Mix Review |

We’re talking about cornflake-chocolate-chip-marshmallow cookies. We’re talking about compost cookies comprised of chocolate chips, butterscotch, oats, coffee, pretzels, and potato chips.

I’m assuming I don’t have to tell you about the brilliance of Momofuku Milk Bar’s Christina Tosi…wait…You don’t know Christina Tosi? Google her. Watch her make Crack Pie. Read her books. EAT HER FOOD.

There are good pastry chefs out there. And there are out-of-this-world-level-super-human-pastry chefs. Tosi eats both for breakfast (with a big glass of cereal milk, no doubt).

Momofuku Milk Bar Cookie Mix Review |

She’s the co-owner and mad scientist behind Momofuku Milk Bar, giving birth to such monsters as the cereal milk, cornflake cookies, and crack pie. Yeah, CRACK PIE. A pie so addicting that the members of her kitchen couldn’t think of any other name. Three entered rehab. One is still there.

Momofuku Milk Bar Cookie Mix Review |

Anyway, Tosi didn’t just beat Betty Crocker, Duncan Hines, and that chubby dough boy at their own game, she straight up annihilated them. The Milk Bar compost cookies and cornflake-chocolate-chip-marshmallow cookies rival every cookie I’ve ever eaten. EVER. I ate about 8 good sized cookies from the first batch. (It’s the reason why there are no pictures of the cornflake cookies. I ate them. Not even the camera flash was fast enough to beat me.)

Momofuku Milk Bar Cookie Mix Review |

What makes these cookie mixes so special?

10 Reasons Why Milk Bar Cookie Mixes Are So Special

1.  They are addictingly sweet and salty. I triple-dog dare you to eat just four. Not possible, because you will go back for a fifth…and a sixth.

2.  Making Tosi’s cookies from scratch is a pain the arse. The downside to Tosi being a mad scientist, is that all of her recipes either require some weird ingredient or about 11,000 steps. So, these mixes take care of 90% of the hard work. If you’re too lazy to throw in 10%, then you probably already stopped reading.

3.  They are available at Target, so there’s no excuse not to go buy some now. Seriously, you know you’re going there anyway to pick up bottled water and yogurt.

4.  The per cookie price of $0.58 (excluding the cost of the egg and butter) is cheaper than ordering pre-made cookies from at $4.46 (including shipping). These things are a steal.

5.  You can eat these cookies for breakfast. Crush them up, toss into a bowl, pour milk on top and enjoy your new power meal.

6.  They are both chewy AND crunchy. So if they were human, they’d be like the perfect combination of sexy and cute.

7.  You can take them on a plane…unless you forget.

8.  Dogs shouldn’t eat them, so more for you.



9.  They make great gifts for co-workers.

10.  They taste like awesome.

Momofuku Milk Bar Cookie Mix Review |

Soon enough we will have our own Momofuku Milk Bar here in DC, but for many people wishing to feed their sweet tooths, they have to either travel to New York or Toronto OR purchase the cookies online. Now all you have to do is stop by the baking aisle at your local Target. It actually takes more effort not to make them than it does to make them (don’t check the science on that one), so you have zero excuses for not trying these.

Disclaimer:  We did not receive any compensation or free samples for this post. All opinions are our own. All cookies tasted good. No dogs were harmed during the writing of this post. 

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Beyond the Food

Loco’l to Globo’l: The new fast food

Loco'l Roy Choi

It’s 4 AM and our stomachs GROWL as we start the hour drive back home. Okay, technically it should only be 3 AM, but daylight savings just stole an hour from our lives.

Anyway, it’s 4 AM and we’re hungry after a late night out. Stomach pangs in full force, we don’t care what fixes it, we just want to fill our bellies with something–ANYTHING as long as it’s quick, cheap, and available. Not surprisingly at this time of night (morning), options are limited to less than a handful of fast food joints, so we settle on breakfast sandwiches from Ronald’s golden arch palace.

Funny that the only options are probably some of the worst things you could throw into your body; especially in the wee hours of the night after the stomach is lined with the always fun combination of craft beer and Maker’s Mark. And I’m not saying you should be juice cleansing at 4 AM or tossing a kale salad together in a drunken haze, but there has to be an option to satisfy your hunger with food that is comforting, yet also honest and not cranked out of a factory.

If Chef Roy Choi (the Papi Chulo of Korean tacos) has his way, we will soon have that option. An option that doesn’t sacrifice quality for cost. An option that doesn’t sacrifice healthy choices for fast ones. An option that allows for us to be fed by chefs and not corporations.

Meet Loco’l:

Choi, along with his crew of world-class chefs (Daniel Patterson, René Redzepi, & Chad Robertson) are trying to revolutionize fast food with Loco’l. Their goal is to take the efficiency, price point, and supply chain organization of the quick service industry and apply it to chef-driven recipes, sourced from REAL local ingredients; feeding the world from the hands of chefs and not brands. And on top of all that, they’re trying to create a restaurant culture that gives back to the community.

So, what Choi and his crew of some of the world’s greatest chefs are trying to accomplish is no small feat. This isn’t just a new “farm-to-table” or type of fast food restaurant. They are actively trying to change the way the fast food industry operates. Impossible? As, Daniel Patterson says in their Indiegogo campaign video above, “Well, how would you know? No one’s tried.”

With other chefs, sometimes an air of sarcastic cockiness lingers with every word they say, but Choi comes off as a humbly cool guy. He feels tangible. In an Eater interview with Hillary Dixler, Choi references their goal of making a 99 cent burger; a goal that would feel like a joke or empty promise if thrown out by anyone else. But when Choi says it, there’s an earnestness to it, as if this is what HAS to be done. And he acknowledges that there is a bit of putting the cart before the horse in their goals, but there’s a boldness to their strategy that I admire. They didn’t decide to just make an inexpensive burger, and say, “Oh we’ll see how low we can get the price point.” Nope, Choi’s got 99 problems and they’re all pennies.

And for the naysayers out there questioning why these powerhouse chefs are crowdfunding a lot of their pennies through IndieGoGo, you can see Roy’s full answer here. But, technically, all of us are already guilty of “crowdfunding” all the big corporate fast food companies and we’ve been doing it for years. How many times have you you stuffed your mouf with food from a drive-thru in the last month? What about last week? You’re eating french fries right now as you read this, aren’t you? Your trackpad has a grease stain and I can see salt on the keys. Besides, your “donation” to Choi’s campaign isn’t solely out of the goodness of your heart, you’re actually getting tangible benefits. From gift cards and t-shirts to private Loco’l parties, every donation level has a tangible perk equal or greater than the monetary value you’re giving up.

Sure this could all be a big failure and yes the goals and ambition behind it is akin to a child dreaming of walking on the moon. But, let’s keep in mind someone did actually walk on the moon. Yeah, kind of makes this fast food revolution seem a little less insane. Even still, Choi and Patterson might be insane for attempting this, but for every person who supports their mission and for every individual that their mission ends up supporting, they take one step closer to sanity and one giant leap towards turning Loco’l into something globo’l.


After donating to their Indiegogo campaign, follow the Loco’l adventure online via their website, through Facebook, or follow them on Twitter

Reviews, Videos

Tastemade Video: True Food Kitchen – Fairfax, VA

True Food Kitchen

It doesn’t take a detective to figure out what makes this kitchen’s food so true. Although, that would open up an excellent True [Food] Detective parody opportunity (man, someone should do that in a Tastemade video…) Anyway, all of the dishes on the menu closely adhere to Dr. Andrew Weil’s anti-inflammatory diet. So, the goal is to serve food that not only tastes good, but is good for you as well. Does this place deliver on taste? If “health” food tasted this good when I was a child, I wouldn’t have cried myself to sleep during my parents’ vegetarian phase.

Although True Food Kitchen‘s menu contains some familiar dishes (street tacos, panang curry, turkey burgers), our palates were also surprised by the likes of edamame dumplings. They are as close to an asian pierogi as one could get–smooth, flavorful edamame on the inside, floating in a soy broth of deliciousness.

Oh, and do YOU know what a sea buckthorn is? Sounds dangerous, right? It’s an orange colored berry. (Don’t say you never learned anything from this blog.) And it tastes dangerously delicious (not affiliated with the pie place), especially in TFK’s Super Berry Tart. I give massive bonus points to any restaurant using an ingredient I’ve never heard of and then like 10 gold stars for making it taste real good.

True Food Kitchen - Sea Buckthorn

Time is a flat circle and so is this Super Berry Tart…it’s also filled with the power of Sea Buckthorns.

Even Rust Cohle could find happiness in a glass of their unique, definitely healthy, thirst-quenching beverages. Where else can you get a grapefruit cinnamon soda? I’ll give you a hint: NOWHERE.

Disclaimer:  Our meal was comped by Tastemade, but all opinions and references to True Detective are our own. 


True Food Kitchen on Urbanspoon


Curried Egg Salad

Curried Egg Salad @

Winter isn’t coming. It’s here.

After returning to Castle Black from the cold, treacherous conditions, one needs a quick meal so they can return to their Night’s Watch duties. That assumes that they’re still alive, but now is hardly a time for pessimism.

Curried Egg Salad @

When you’re trapped inside with white walkers outside during a snowstorm, you start looking for ways to use random stuff in your cabinets. (For the record,  “snowstorm” in the Northern Virginia/DC metro area consists of anything over 1 inch of snow.)

So, with A SONG playing in the background and lots OF ICE outside, we thought it would be nice to add some heat AND FIRE to a fairly average dish:  egg salad.

How was this accomplished? We wanted to use dragon eggs instead of chicken eggs, but we didn’t have any in our pantry. So, we added Whole Food’s Spicy Curry Rub to our boring ol’ normal eggs.

Curry Egg Salad

We’re already huge fans of the spice rub, which gets used for searing and grilling a multitude of proteins. (It even works great in stewed chickpeas.) So, to say it’s a universal spice mix that could possibly unite the Seven Kingdoms is an understatement.

Curried Egg Salad @

This dish is fit for everyone, including a king sitting on the Iron Throne.

Curried Egg Salad

Can you tell we can’t wait for Game of Thrones to come back on April 12th?

Curried Egg Salad @



  • 8 XL Eggs
  • 1/3 Heaping Cup of Mayonnaise
  • 2 Tablespoons Currants
  • 2 1/2 teaspoons Whole Foods Spicy Curry Rub
  • 1/2 teaspoon Sriracha
  • Salt & Pepper to taste

1.  Make hard boiled eggs. You already know how to do that, right? If not, check out our deviled egg recipe for tips.

2.  Dice your hard boiled eggs and mix with the rest of the ingredients in a medium mixing bowl (preferably one with a lid so you don’t have to get another bowl dirty to store the egg salad).

3. Serve with crackers & pickles, on a sandwich, crostini, or just eat it out of the bowl with your fingers.

Curried Egg Salad @

 Disclaimer:  No compensation or free products were provided for this post. All opinions and references to dragons are our own. 

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